In addition to my pumpkin bars and garlic mashed reds, I contributed Parker House Rolls to this years Thanksgiving feast! I had made these rolls a few years back and they were a huge hit and the family has been asking about them ever since. Years ago when I made them, it was pre-Kitchenaid time and if you’ve ever made dough using a hand mixer with the wrong attachment and your hands, you don’t really feel like making those rolls again for a few years.
But now, I have a KitchenAid 4.5-Quart Classic Series Stand Mixer so I was prepared to accept the challenge of making the rolls again.
This time, though, I decided to make them eggless. I was a little apprehensive because it was for Thanksgiving and not just me…but I thought that because I’d used the flaxseed egg in my pancakes before, I shouldn’t have any problem using them in these rolls. And…
I was right!
They turned out just fine and my stomach was very happy. Unfortunately, because it was Thanksgiving and things were hectic, I didn’t get to snap a picture but trust me, they just look like rolls. 🙂 So, the recipe that I went with was one from FoodNetwork.com that was by Bobby Flay. I will list the recipe below, along with my substitutions, in case you’re interested in making these for your next family feast!
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast (I used Red Star Dry Yeast)
1/2 cup warm water
3 large eggs, lightly beaten (3 flaxseed eggs: 3 tablespoons ground flaxseed, 7-1/2 tablespoons water)
1 1/2 teaspoons salt
6 cups all-purpose flour
Pour milk in a small saucepan and bring to a simmer. Remove from heat, whisk in butter and sugar and let cool.
[If using the flaxseed egg, prepare now in a small bowl using 3 tablespoons ground flaxseed and 7-1/2 tablespoons water.]
Dissolve yeast in warm water (110° to 115° F — or hot enough to be able to touch it without burning) and let sit until foamy (the Red Star instructions also included 1 tsp of sugar and suggested 5-10 minutes to let foam).
Combine milk mixture, eggs (or flaxseed eggs), yeast, salt, and 1/2 of the flour (3 cups) in a mixer with the dough hook attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Prepare a floured surface and grease the bowl you’ll be placing your dough into now. I suggest using latex gloves to handle the dough as it’s sticky and makes for easier cleanup. Remove dough mixture from the bowl and knead by hand on the floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place free from airflow until doubled in bulk, about 60 to 70 minutes. (My house was particularly cool so I warmed up my oven to about 350 and turned it off and then placed the bowl into the oven to help it rise.)
On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined, or greased, baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20-25 minutes or until golden brown. When ready, get out your basting brush, remove from the oven and brush with melted butter just before serving!